Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, beef mole enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A touch of cinnamon along with other spices combine to give a great balance of Mexican flavor with a hint of sweet. Why might you ask? • Enmoladas or any other enchiladas are best served as soon as they are made, that means that the chicken must be already shredded and warm. The Best Beef Enchiladas Recipes on Yummly
Beef Mole Enchiladas is one of the most favored of recent viral foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Beef Mole Enchiladas is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook beef mole enchiladas using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Beef Mole Enchiladas:
- Prepare 2 lbs ground beef
- Get 1 jar mole sauce mix
- Make ready 1 small wheel chihuahua cheese
- Make ready 3-4 mini sweet peppers
- Prepare 1/4 a white onion
- Make ready 3 stalks green onion
- Get 1/4 cup fresh chopped cilantro
- Make ready Garlic salt
- Make ready Cumin powder
- Prepare Garlic powder
- Take 6-8 flour tortillas
Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then Beef Enchiladas II. Mexican seasoned shredded beef enchiladas with melted cheese, corn tortillas, and homemade enchilada sauce. We are Mexican food fanatics in our home. My favorite Beef Enchiladas recipe loaded with a saucy, hearty, and flavorful ground beef filling, then These beef enchiladas are a tasty and easy way to serve up a Mexican dinner for a crowd.
Instructions to make Beef Mole Enchiladas:
- Slightly Brown ground beef with a generous amount of garlic salt. Remove to a separate bowl. Drain most of the fat from pan leaving a couple tbsp worth. - Add the peppers, onion and green onion, all diced as fine as you can, to the fat in the pan. Add the cumin powder and garlic powder. - Sautée till white onions begin to turn translucent. - Replace the ground beef and blend well on low heat for about 5 minutes. Remove from heat and add the cilantro and cover.
- Now we're going to make the mole sauce. Just follow the directions. I got a jar of mole that came like a super thick black peanut butter with oil on top. Add about 3- 4 tbsps to a sauce pan. Add 4x that amount of water. - On low heat blend well. On heat the clumps of mole will break down and blend with the water. You'll probably have to work it a little. Once blended well keep on the lowest heat setting you have just to keep it warm. - (Ps… It's better to make too much mole than too little. I didn't make enough for this batch and wish I had more at the end. Trust me. Mole is Mexican culinary black gold. You'll want this dish drowning in it.)
- Spoon some mole on the bottom of a baking dish. Just enough to cover the bottom completely. - Now we build the enchiladas. Technically you're supposed to use corn tortillas, fry them, then cover both sides with mole sauce… But I like flour for this and the other steps are more mess and work than the benefits, so I'm cheating a little here.
- Hold the tortilla like you're about to make a taco. Spoon some sauce and completely cover one side of the tortilla. Now spoon some meat mixture right down the middle. Roll it as tight as you can and place it in the baking pan right up against one side, folded side down. Spoon some sauce over the top of the paned enchilada completely covering it. Repeat until the pan is full. - Depending on the size of the baking pan your using you should get 6-8 enchiladas in there.
- Now if the pan is full but you still have a little meat mixture feel free to just sprinkle it over the top of the enchiladas. Same with the mole sauce. Now cover the entire top with the grated chihuahua cheese and bake uncovered on 350 for about 15- 20 minutes or until cheese is melted and bubbly. - - Garnish with whatever you wish or nothing, they're good on there own. I used a bit of salsa and sour cream and loved every bite. Hope you do too.
Return beef mixture to skillet over medium heat. Corn tortillas stuffed with kidney and pinto beans, red and yellow. I think that if my husband had to choose one food that I make to eat for the rest of his life. Featuring ground beef enchiladas, a homemade beef gravy, and a freshly grated cheese blend. The key to a perfect Tex-Mex Beef Enchilada is a combination of multiple factors: A good authentic.
So that’s going to wrap this up for this exceptional food beef mole enchiladas recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this site in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to beef mole enchiladas cooking. Go on get cooking!
